Eat Local in Every Season: Butternut Squash

I was given some local BC butternut squash that was on the verge of spoiling and needed to be saved from going to waste. I was excited for the squash because I’d never actually cooked butternut squash before!

Inspired by Krista’s desire to eat local in every season, I was motivated to get the most out of these four butternut squash. I found three recipes that I tried as well as a few more I’m saving for later.

[Related: Eat Local in Every Season: Brussels Sprouts]

Butternut Squash Recipes

These are three recipes I tried and loved.

1. Roasted Butternut Squash

This is incredibly easy!

– Peel and remove seeds
– Cut squash into 1″ cubes
– Toss in olive oil, salt, garlic (or any seasonings of choice)
– Bake at 400* for 30-40 minutes

2. Butternut Squash Mash

I tried this recipe because it used barely any ingredients–just the butternut squash, oil, salt, and water. It took no time at all and it a perfect, simple side. I could see this working well in a turkey (or Tofurkey) dinner spread.

3. Butternut Squash Soup

This recipe is perfect because it had crock pot, stove top, and insta pot instructions. I was intrigued at the addition of a granny smith apple into the recipe and, since I had some I wanted to use up, thought it was the perfect soup to try.

It is delicious and it makes such a large batch I’m saving some aside to freeze.